Friday, February 19, 2010

MARDI GRAS KING CAKE - GÂTEAU DU ROI

I first got introduced to New Orleans when I started reading Anne Rice's novels on the Mayfair Witches. I remember how much I loved the context in which the story was told and how much magnificent NOLA was so poetically depicted...

The scent of the place, it's incomparable atmosphere entwined with a long as well as tragic history of slavery and French bourgeoisie, it's fascinating old houses as well as it's musical background and vibrantly exotic exhuberance are all so well described in the writings of Anne Rice. For all those reasons, for me, New Orleans is synonymous with mystery, eery religious practices, good food, romantism as well as cheerfulness. It is a destination that makes me fanticize.

"The doctor had never been inside an antebellum mansion until that spring in New Orleans. And the old house really did have white fluted columns on the front...Greek Revival style they call it -- a long violet-gray town house on a dark shady corner in the Garden District, it's front gate guarded it seemed by two enormous oaks.

The iron lace railings were made in a rose pattern and much festooned with vines; purple wisteria, the yellow Virginia creeper and bougainvillea of a dark, incandescent pink....Always he paused at the largest tree that had lifted the iron fence with its bulbous roots. He could not have gotten his arms around the trunk of it. It reached all the way from the pavement to the house itself, twisted limbs clawing at the shuttered windows beyond the banisters, leaves enmeshed with the flowering vines."

- Excerpt from "The Witching Hour" by Anne Rice (p. 5) -

I also remember that, while reading the Mayfair Witches chronicles, her tales about Mardi Gras transported me entirely . It is no wonder if, when flipping through my Culinaria "The United Staes: a Culinary Discovery" cookbook, my attention was drawn towards that buoyantly colored brioche bread that is only made during the period which follows Three Kings Day or the Epiphany (6th of January) and ends with Mardi Gras Day or Fat Tuesday (around the middle of February).

This treat comes in various styles (simple ring, three-braided ring, four-braided ring, etc...) and with many different fillings (cream cheese, praline, apple, raspberry & cream cheese, chocolate, pecan, etc...). While the common "King Cake" is baked in an oven, the Cajun version is deep-fried just like a doughnut would be. "King Cakes" are always topped with sugar granules in the official Carnival colors of purple (passion of Christ), green (hope) and gold (rewards of leading a Christian life). A small plastic baby is hidden inside and it has become customary in the New Orleans culture that whoever finds the trinket must provide the next "King Cake".After never really getting round to making a "King Cake", this year, I finally decided to overcome my ungrounded fears and baked that Louisiana-style delicacy with much success. Needless to say that although it took me two days to make, it disappeared in an even shorter lapse of time!

This New Orleans sinfully sweet carnival treat is so marvelous and festive that you can't get your hands off it! There is nothing better than a fresh slice of fragrantly yeasty brioche bread which's ooey gooey heart releases the most delightful flavors of cinnamon, roasted pecans, whiskey and is is covered with a crispy, yet melty layer of icing. Irresistible!

For those who are interested in learning a little more about the history and traditions of Mardi Gras "King Cake", I invite you to check out the following links: King Cake - A Rich Tradition, History Of the King Cake & Mardi Gras King Cakes.

Method for the "Cake":1. Heat the milk in a saucepan until scalding; transfer to a food processor, add the yeast and pulse to combine.2. Add 1/2 cup flour and the egg yolks; process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture; do not process. Put the lid on; set aside for 90 minutes.3. Add the 2 whole eggs, granulated sugar, lemon zest, salt and nutmeg to the food processor; process to make a slightly textured dough, about 1 minute.4. With the machine running, slowly add the butter to make a smooth, sticky dough. once the butter has been incorporate, stop mixing.5. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap; let rise in a warm place for 3 hours.6. Turn the dough out onto a clean surface and knead briefly; form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.Method for the "Filling":1. Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest, salt and the bean or plastic baby; mix until combined and set aside.2. On a floured surface, roll the dough into a 20-by-7-inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1-inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll; pinch to seal.3. Transfer the roll seam-side down to a parchment-lined baking sheet; tuck one end into the other to form a ring4. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.5. Preheat the oven to 350 degrees. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.

Method for the "Glaze":1. Mix 6 tablespoons water with the confectioners' sugar; brush 2/3 of the glaze over the cake.2. Sprinkle with bands of colored sugar; drizzle with more glaze.

Remarks:Instead of preparing a cake that is made with a single roll, I made three little rolls and braided them before my cake into a crown (see video).

Serving suggestions:This cake is to be enjoyed without moderation, at any time of the day or night.It is better to eat your "King Cake" quite rapidly (I guess that'll not be a problem as it might very well not make it to the next day LOL), otherwise it might dry up and loose it's moisture.

That looks perfect for breakfast, wish I had a big plate right now. I love Anne Rice too and must make an effort to get over there to sample the famous foods! Lovely story and gorgeous photos as always...

I haven't read any Anne Rice for ages but you reminded me how wonderful her prose is! I'd never heard of this amazing cake before; the colours look so amazing and it's so festive and cheering in this cold season. Amazing photos, have a great weekend!

Living in the US it would have never occurred to me to make this bread, since it can be found at every store and bakery in town. I am sure it tastes 100 times better homemade of course! Nice story about New orleans, it is one of my favorite cities in the US

Rosa, I love your energy!! Yes, I could only imagine how hard it is to keep your hands off that King Cake. I love the story behind this cake. Went to New Orleans once, thrilling, intriguing & inspiring for all of the reasons you mentioned! So rich with culture and history. Great music selection on your blog. I need to poke around more, first timer. Gonna add you to my RSS now :)

Beautiful post, Rosa and exquisite cake! I am used to the French gateau des rois made with puff pastry but I think I may like yours better! It's really a beautiful cake! And your filling is indeed intriguing and so unusual. I must make your recipe next year (or sooner!).

Rosa I have to tell you you have really outdone yourself with this cake!I'm sure you would be welcomed down (NAWLINS.. New Orleans) with open arms! I will tell you that this cake in New Orleans is serious business.especially during Mardi Gras! and they can be really expensive! so Congrats on a truly wonderful and historical post!

I made a King Cake last year for our foster children. They had so much fun with it! We selected some small toys to put in the cake so that everyone got a prize (instead of just one getting the baby). The girls loved it!